Crystallized or candied ginger (found labeled both ways) is usually sold in small jars in the spice section.
2/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chilled stick margarine, cut into small pieces
2 pounds apricots, halved and pitted (about 12 large)
3/4 cup firmly packed brown sugar
1 tablespoon chopped crystallized ginger
1 teaspoon vanilla extract
2 1/4 cups low-fat vanilla ice cream
How to Make It
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.
Combine apricots, 3/4 cup brown sugar, ginger, and vanilla in a 9-inch square baking dish coated with cooking spray; toss well. Sprinkle flour mixture evenly over apricots. Bake at 375° for 45 minutes or until apricot mixture is bubbly and topping is browned. Serve with ice cream.